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Super Simple Ramen Noodle Soup

Super Simple Ramen Noodle Soup

Ramen noodle houses are popping up all over the place, and the rich pork-bone and chicken broth typically takes hours to cook and the fresh noodles sometimes years to master. If you haven’t got hours (and years) but would like to recreate a traditional ramen noodle bowl at home, then we have the recipe for you.

All of the toppings are optional as you can customise the soup to suit your tastes, likewise with the broth, you can make it saltier or spicier as you prefer. Here are the guidelines for a great at-home ramen every time:


  • 1 pack ramen noodles (300gms)
  • 1.5 litres good quality chicken stock
  • ½ bunch spring onions, stems lightly crushed
  • 8 slices of fresh ginger
  • 1 garlic clove, halved and lightly crushed
  • 2 bird’s eye chillies, sliced in half lengthwise and seeds removed (optional)
  • 2 tablespoons miso paste
  • Splash of sesame oil


  • ½ bunch chopped spring onions
  • 4 medium-hard boiled eggs (to serve)
  • Beansprouts
  • Baby spinach
  • Optional Pork Chashu:
  • ½ kilo pork belly, skin and fat removed
  • 100 ml soy sauce
  • 100 ml mirin


  1. For the Pork Chashu, place pork belly in a baking dish that it snugly fits in to. Pour mirin and soy sauce on top, then top with water until the pork is juts covered. Cover with foil and bake in a 160ºC oven for 3-4 hours. Pour off the cooking liquid and let the pork rest for 30 minutes before slicing for the ramen.
  2. For the broth, add the sesame oil to a large pot and allow to get hot. Throw in the spring onion, garlic, chilli and garlic and fry for a minute to release their flavours. Pour in the stock and ass the miso paste and allow to simmer on low for 20 minutes to let the flavours develop.
  3. Meanwhile cook the ramen noodles based om the packet instructions and divide between four large bowls.
  4. Add some spinach to eat bowl, then pour over the broth. Add the toppings and serve with extra soy sauce so diners can adjust the salt level they prefer.

Note: Pork Chashu can be used for lots of different dishes or even eaten on a crusty roll with some fresh veges. Once cooked it will keep in the fridge for a while. All the more reason to take the time to make some!

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